Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the upper nations of North America, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Its heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, New Mexican varieties of the Anaheim pepper, and Tabasco sauce.

A chipotle is a jalapeno which has been left to ripen until it is deep red and has lost most of its moisture. they are smoked in a firebox on metal grills, stirred every few hours to improve smoke penetration.

Chipotles impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chillies are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade called adobo. Quite often you can buy chipotles canned in adobo sauce, or just adobo sauce by itself.
Chipotles have heat and a distinctive smoky flavour. The flesh is thick, so the chillies are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups, stews or in the braising liquid for meats. They can also accompany beans or lentils.

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.